Sunday, November 20, 2011

Recipe of the Week- Pumpkin French Toast

Here's a yummy breakfast for Thanksgiving morning!

4 slices whole wheat bread
2 eggs
2 T. pumpkin puree
1 t. pumpkin pie spice
splash of milk

Heat a large skillet or griddle over med-high heat and spray with cooking spray.  Whisk the eggs in a shallow bowl.  Add the pumpkin puree and pumpkin pie spice, whisking until pumpkin breaks.  Add a splash of milk and whisk until smooth.  Dip the bread in, turn to coat and set aside- don't let it sit too long or it will get soggy.  Place the french toast on the skillet and turn when cooked, about 2-3 minutes.  Serve with a sprinkle of fairy dust- also known as powdered sugar.  Our favorite dippers are apple sauce or vanilla greek yogurt, but I supposed syrup would do as well- just make sure it's 100% pure maple syrup to avoid icky additives :)

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